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Grilled Veggie Antipasta Salad

Grilled Veggie Antipasta Salad

Yum Caitlin Havener
This tangy Grilled Veggie Antipast-a Salad is an incredible addition to your grilled entrees! It’s also vegetarian and would be great to support your endurance nutrition or general health. It is balanced with a good dose of carbs, healthy fats, veggies, and plant-based protein.
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Prep Time 10 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 12 servings
Calories 462 kcal





  • Preheat grill on medium high.
  • Prep 8oz dried orzo.Set aside to cool.
  • Prep veggies for grill.
  • Turn grill down to medium. Cook prepped veggien on grill rotating frequentely, until easy to pierce with fork and has grill marks. Set aside to cool.
  • Roughly chop a cup of artichoke hearts and dice 10 pepperocini peppers. Add to large bowl.
  • Add a cup of green olives to bowl.
  • Add a can of drained chickpeas to bowl.
  • Add orzo to bowl.
  • Mix all the dressing ingredients.
  • Once cooled, dice grilled veggies and add to bowl.
  • Add mozzarella pearls to bowl.
  • Drizzle dressing over salad.
  • Mix it all together.
  • Enjoy!



Sodium: 998mgCalcium: 268mgSugar: 4.1gFiber: 13.7gPotassium: 702mgCholesterol: 22mgCalories: 462kcalSaturated Fat: 4.9gFat: 14.2gProtein: 24.4gCarbohydrates: 61.9gIron: 4mg
Keyword Grilled veggie antipasta salad
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